Roasted Pork Tenderloin with Sweet Potatoes, Kale and Caramelized Apples

This dish brings together the classic pairing of pork and apples with the earthy sweetness of roasted sweet potatoes and the hearty texture of kale. It’s a complete meal that’s both comforting and elegant, perfect for a fall evening.

The pork tenderloin is seared to perfection, then finished in the oven alongside sweet potato rounds. A quick pan sauce made with apples, Dijon mustard and honey adds a tangy-sweet finish, while toasted walnuts provide a delightful crunch.

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Ingredients

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 unit Granny Smith AppleView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 jar Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 jar HoneyView ingredient guideLike ingredientDislike ingredient

12 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and dry all produce. Cut sweet potatoes into ½-inch rounds. Toss them on one half of a baking sheet with a drizzle of olive oil, salt and pepper. Roast for 12 minutes, flip, then continue roasting until golden and tender, about 12 more minutes.
2. Meanwhile, prepare the remaining ingredients: Remove and discard kale ribs and stems, then coarsely chop the leaves. Mince the garlic. Core the apple and cut into ½-inch slices. Halve, peel and finely chop ½ cup of the red onion.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Season the pork tenderloin on all sides with salt and pepper. Sear until browned, 2-3 minutes per side. Transfer the pork to the other half of the baking sheet (with the sweet potatoes) and continue baking until cooked to your liking, about 10 minutes (internal temperature of 145°F for medium).
4. In the same pan, heat another drizzle of olive oil over medium-high heat. Add the chopped onion and cook until softened, 4-5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the kale and cook, stirring, until wilted and tender, 3-4 minutes. Season with salt and pepper. Remove from the pan and cover to keep warm.
5. Add the apple slices to the same pan over medium heat, along with the white wine vinegar, 1 tablespoon Dijon mustard and 1 teaspoon honey. Cook, stirring, until the apples are soft and the sauce has thickened, 4-5 minutes. Season with salt and pepper. If the sauce becomes too thick before the apples are tender, add a splash of water.
6. To serve, thinly slice the pork. Arrange the roasted sweet potatoes and sautéed kale on plates, top with sliced pork and spoon the apple pan sauce over everything. Sprinkle with walnuts and enjoy.

Recipe Tips

FAQ

Can I substitute the pork tenderloin with another cut?

Yes, you can use pork loin or boneless pork chops, but adjust cooking time accordingly as they may cook faster or slower.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure your Dijon mustard and vinegar are certified gluten-free if needed.

Can I make this dish ahead of time?

The components can be prepared in advance: roast the sweet potatoes, cook the kale and make the apple sauce. Reheat gently and cook the pork fresh for best results.